Gluten-free pizza

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.

Flour or hydration falls outside the parsable range, so this dough sits out the charts.

Process

Ingredients (10)

• flour/10½oz gluten-free plain flour300 oz · 300g
• yeast1 x 7g sachet fast-action dried yeast7g
• sugarcaster sugar1 tsp · 4.2g
• salt½ tsp salt1/2 tsp · 3g
• water/½ pint warm watern/a
• oilolive oil2 tbsp · 27.2g
• cheese mozzarella/4½oz mozzarella125 oz · 125g
• sauce tomatopassata4 tbsp · 61.2g
• sauce tomatotomato purée2 tbsp · 30.6g
• saltsalt and freshly ground black peppern/a

Toppings (10)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

• over cheeseground flaxseed1 tbsp · 12.5g
• over cheesexanthan gum1 tsp · 4.2g
• over cheesegluten-free baking powder1 tsp · 4.2g
• over cheesewine or cider vinegar1 tsp · 4.2g
• over cheese10 black olives
• over cheesepickled jalapeño chilli slices2 tbsp · 25g
• over cheese16 slices gluten-free pepperoni or other sliced meat
• over cheeseroasted red peppers4 tbsp · 50g
• over cheesegood pinch dried oregano
• post bake2 handfuls rocket leaves or 10 fresh basil leaves